Whisk together the sour cream, lemon
zest, lemon juice, sugar, oil, egg, vanilla and lemon extract. In a separate bowl, combine
the flour, cinnamon, baking soda, baking powder and salt. Add the dry
ingredients to the wet and stir just until combined. Fold in the
blueberries.

Divide the batter between the muffin
cups, filling them about 3/4 full. Bake at 350 for 18-20 minutes until
a toothpick inserted in the center comes out clean.